That Hits the Spot – Our “How to” Guide

Snack in Spain – From tapas in Madrid to Basque pintxos, regional bar bites define the country

Cantabria – Navajas a la plancha (grilled razor clams) – drink with a refreshing rosé.

Basque Country – Gilda pintxos (skewered guindilla peppers, Cantabrian anchovies, and manzanilla olives) – drink with Txakoli, a slightly effervescent white wine.

spainRioja – Pimientos del piquillo rellenos de bacalao (roasted piquillo peppers stuffed with salt cod) – drink with Rioja crianza, an oak-aged red wine.

Catalonia – Pa amb tomàquet (bread rubbed with tomatoes and drizzled with olive oil) – drink with red vermouth.

Valencia – Caracoles en salsa (snails in a spicy tomato sauce) – drink with young red wines.

Andalusia – Salpicón de marisco (shellfish salad) – drink with the driest white in the bar.

Castile – Queso Manchego (Manchego cheese) – drink with Rueda verdejo, a citrusy white wine.

Madrid – Patatas bravas (spici “brave” potatoes) – drink with a draft Mahou lager.

Castilla Y León – Jamón Ibérico (Iberian dry-aged ham – the best comes from Guijuelo in Salamanca) – drink with dry manzanilla or fino sherry.

Galicia – Pulpo gallego (Galician-style octopus) – drink with Galician albariño, a crisp white wine.


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